I am not talking about the lame fiery chips or the Pace Hot salsa. I am talking about the Dave's Insanity or greater sauce. The home grown Habs with Magnesium throughout the roots for that home grown flavor. How about the Dave's private reserve at over 280,000 Scoville units. At work here we eat on a daily basis dried sprinkled peppers on lunch over 200,000 Scoville units. Anyone else enjoy the daily burn?

 

Haha i can't even handle the "lame fiery chips."

 

I do, but I prefer to have good flavor with it. Dave's is a little too hot for everyday food. I prefer the taste of cayenne peppers over habanero, so I usually go with a load of Franks Hot Sauce to get that good taste and a little burn.

 

I think Dave's Insanity just doesn't taste that great. I totally like hot foods - maybe a great Thai or Indian dish that'll make you sweat, but I don't think habanero flavor really cuts it, except maybe for chicken wings.

 

Heat without flavor is just plain masochistic.

I prefer the flavor of the Thai Chili over most others.

 

Hee hee, just the type of guy that would love "Liquid Evil" Chili. Give this batch a shot.

1 lb Chorizo, removed from casing
1 lb Hot Italian Sausage, removed from casing
1 lb Chuck, cut into bite-size pieces
2 lb Hickory-smoked bacon
10 Habenero peppers
5 Scotch Bonnet peppers
10 Jalepeno peppers
4 Poblano peppers
4 Banana peppers
4 Anaheim peppers
2 cans chipotle peppers in adobo sauce
2 large onions
10 cloves of garlic
2 bottles Negro Mordelo
2 cups Quervo 1800
2 cups Wild Turkey
2 large cans tomato paste
1 large can tomato sauce
2 cans Rotelle Extra Hot diced tomatoes
2 cans kidney beans
1 can black beans
1 can pinto beans
1 can navy/great northern bean
1 can garbanzo
1 bar dark bakers' chocolate
1/4 cup chili powder
1/4 cup cumin
1/4 cup basil
1/4 cup oregano
Salt and pepper to taste

Add the spices and the liquid ingredients (beer,
tequila, whiskey, tomato past and sauce) to an 8 quart
pot. Slowly bring to a boil.

Dice the bacon and fry until softened and the fat
begins to render. Add the bacon and the bacon fat to
the pot. Brown the Chorizo, sausage and chuck in a
large pan, drain and add to the pot. Slowly bring to a
boil again.

For the peppers, remove the caps and ends, halve
lengthwise and slice about 1/4 inch thick. Peel and
crush the garlic cloves. Drain the beans. Dice the
onions, then add the peppers, garlic, beans and onion
to the pot. Reduce the heat, and slowly rise to, once
again, bring to a slow boil, with a the lid only
partially convering the pot.

Taste adjust salt and pepper if neccessary.

After about an hour, in a double boiler, melt the
chocolate then add to the pot. Again, bring to a slow
boil. This time, reduce to head to a simmer and let
cook for another 3 hours.

 

Damn dude, are you trying to give people a heartburn or better yet, a heart attack? I think that recipe really over do it on them peppers.

 

Sounds like a recipe for the shop. We bought some Dave's and add our home grown peppers to the mix in order to have good flavor. We all use good potting soil with a magnesium root mix. Not only do the peppers grow great but also it adds about 150,000 Scovilles to the pepper. This way you get good flavor with a nice heat. We usually make our own dried peppers in spice jars. Ever try a chocolate covered pepper. Very nice. The sweet chocolate and then bang. The flavor of the pepper then the heat. Wonderful party favors. Nobody knows what they got till it hits'em.

 

Try "Mongolian Hell Fire" good flavor and hot (also has caspian peppers in it) but not over the top. Have had lots plenty hotter that would even bring sweat to your forhead. But over powered what you were eating.

 

I love Melinda's XXXX select habenero sauce.Lots of flavor and just enough heat. When I can find it I'll buy 4 or 5 bottles and use it on everything.Eggs,sandwiches,chili,spagetti;it's great !